How to chop beef to make Tibetan momos

From the archive record

Momos are a traditional Himalayan Tibetan dish for the Tibetan people of the plateau and those in India. They are served with chili sauce and beef bone bouillon on the side. Sift the flour with baking powder and soda. Pour a little water to mix and repeat until dough is formed. Knead the dough until it has become smooth and elastic. Cover with a moist towel and leave at room temperature for 1-2 hours. In a separate bowl, mix meat, onions, garlic, pepper, salt and a little oil until the mixture has become even and smooth. When dough is ready, roll the dough in length to a thickness of 1 cm. Cut it in 3 cm wide strips, and each strip cut in 3 cm smaller strips. Shape each small strip into a ball. Roll the ball to a 5 cm diameter. Place 1/2 Tbsp of the meat mixture in the center of the rolled